Burger Bowls (Printable View)

Fresh bowl with seasoned ground beef, crisp lettuce, tomatoes, cheese, and creamy special sauce.

# What You'll Need:

→ Ground Beef

01 - 1 lb ground beef (85% lean)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder

→ Vegetables & Toppings

06 - 4 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1 cup shredded cheddar cheese
09 - ½ cup red onion, thinly sliced
10 - 1 cup dill pickle slices
11 - 1 avocado, diced

→ Burger Sauce

12 - ⅓ cup mayonnaise
13 - 2 tbsp ketchup
14 - 1 tbsp yellow mustard
15 - 1 tbsp dill pickle relish
16 - 1 tsp apple cider vinegar
17 - ½ tsp smoked paprika
18 - Pinch of salt and pepper

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Add the ground beef, salt, pepper, smoked paprika, and garlic powder. Break up the meat with a spatula and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
02 - While the beef cooks, whisk together the mayonnaise, ketchup, mustard, pickle relish, apple cider vinegar, smoked paprika, salt, and pepper in a small bowl until smooth and well combined. Set aside.
03 - Divide the chopped romaine lettuce evenly among four large serving bowls, creating a bed of greens for each portion.
04 - Top each lettuce bed with equal portions of the cooked ground beef, cherry tomatoes, shredded cheddar cheese, red onion slices, pickle slices, and diced avocado.
05 - Drizzle the prepared burger sauce generously over each bowl. Serve immediately while the beef is still warm.

# Expert Advice:

01 -
  • Everything you adore about cheeseburgers minus the post-meal carb coma
  • The sauce makes enough for extra dipping throughout the week
  • Perfect for those nights when you want comfort food but need to feel slightly virtuous
02 -
  • Warm beef slightly wilts the lettuce underneath, which some people love and others avoid by serving components separately
  • The sauce develops more complexity if you make it a few hours ahead and tuck it in the refrigerator
  • Avocados brown quickly, so dice them last and toss with a little lime juice if prepping in advance
03 -
  • Let the beef rest in the pan with the heat off for 2 minutes before serving, the juices redistribute beautifully
  • Use a vegetable peeler to create thin ribbons of red onion instead of slices for a more elegant presentation

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